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Kobe Club

Map & Directions 404 Washington Ave.
Miami Beach, FL 33139
FLAG
 
305-673-5370
  • Japanese, Steakhouse
  • Tue-Thu 7pm-11pm, Fri-Sat 7pm-0am
  • All Major Credit Cards
  • Patio/Sidewalk Dining, Private Party, Wheelchair Accessible
  • Dinner
  • Highly Recommended, Recommended, Accepted
  • Meters, Valet

Description

Miami New Times' Description

The dark room is clad in black leather banquettes and booths, an LCD image of hellish flames licking the back wall, chain links hanging from another, and a thousand or so samurai swords suspended from the ceiling with points dangling downward -- the steak house of Marilyn Manson's dreams. Of course, he could afford it -- the least expensive Wagyu is a four-ounce American filet for $50; same weight Australian is $65, Japanese $105. Ten-ounce rib eyes are $105, $150, and $260. Regarding beefiness of flavor, Australian Wagyu falls between mild American and potent Japanese. Patrons get to choose one of a dozen "sauces, butters, and toppings" such as Gorgonzola cream, lobster béarnaise, and -- for a four-dollar surcharge -- foie gras or black truffle butter. The foie-gras-like, melt-in-your-mouth Wagyu qualities are showcased not only in steaks but also in appetizers such as a sumptuous cube of braised American-raised "Kobe-style" short rib capped with juicily seared diver scallops and a ravioli dome of ground beef cheek. Steak house side dishes are a cut above average, especially the creamed corn with truffles. The wine list is aptly stocked with big reds. Not everyone will be infatuated with Kobe Club's fatty Wagyu and fat-cat prices, but steak aficionados will surely enjoy the show.

 
Member Reviews

  • miaminewtimesbestof wrote a review for Kobe Club
    on 05/06/09
    4

    There is no counter with rickety stools nor any apron-clad dude shucking clams. Kobe Club, Jeffrey Chodorow's Wagyu steak house adjacent to China Grill, is too swank for that. The intimate 52-seat room is darkly, richly swathed in rich woods, leather, and stone; 2,000 swords dangle from the ceiling. And the raw bar is only a menu category. Stone crabs, Alaskan king crab legs... More >>

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Reviews and News

  • Kobe Raises the Steaks

    Jeffrey Chodorow, head of the China Grill Management restaurant empire, has always brought a Ziegfeld Zeitgeist to the table. Sure, he hopes... More on Kobe Club »

 
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